glutamic acid

[ gloo-tam-ik ]

noun

, Biochemistry.

1. an amino acid, HOOCCH 2 CH 2 CH(NH 2 )COOH, obtained by hydrolysis from wheat gluten and sugar-beet residues, used commercially chiefly in the form of its sodium salt to intensify the flavor of meat or other food. : Glu; : E

glutamic acid

/ ˌɡluːtəˈmɪnɪk; ɡluːˈtæmɪk /

noun

1. a nonessential amino acid, occurring in proteins, that acts as a neurotransmitter and plays a part in nitrogen metabolism

glutamic acid

/ glo̅o̅-tăm′ĭk /

1. A nonessential amino acid. Chemical formula: C 5 H 9 NO 4 .
2. See more at amino acid

Word History and Origins

Origin of glutamic acid¹

First recorded in 1870–75; glut(en) + amic ( def )

Example Sentences

MSG is defined by the Food and Drug Administration as the "sodium salt of the common amino acid glutamic acid."

From Salon

Removal of CaMBD enables increased activity of the enzyme glutamic acid decarboxylase, which catalyzes the decarboxylation of glutamate to GABA, thus raising levels of the molecule.

From Scientific American

Like mushrooms, walnuts, soy sauce and tomato paste — and, yes, beef — it has a high concentration of glutamic acid, which imparts a strong umami taste best described as meaty.

From New York Times

“Monosodium glutamate is just the sodium version of glutamic acid,” said Christine Clark, a cheese writer and educator based in Burlington, Vt. “Glutamic acid is umami. More aged cheeses, like Parmesan, develop more glutamic acid.”

From New York Times

MSG, or monosodium glutamate, is nothing more than a single sodium atom added to glutamic acid — an amino acid that is a key part of the mechanism by which our cells create energy.

From New York Times